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Frittatas are a beloved dish in many kitchens, offering a versatile and delicious way to enjoy eggs. Traditionally, frittatas are a combination of beaten eggs and various ingredients, baked together to create a fluffy and flavorful meal. Their adaptability allows for a wide range of vegetables, meats, and cheeses, making them suitable for breakfast, brunch, or even dinner. However, if you're looking for a fun twist on this classic, let us introduce you to mini frittata hash brown disks.

Mini Frittata Hash Brown Disks

Discover a fun twist on traditional frittatas with mini frittata hash brown disks! These delightful bites combine crispy hash brown bases with fluffy eggs, veggies, and cheese for a flavorful, nutritious dish. Perfect for breakfasts, brunches, or snacks, they cater to different dietary preferences and portion control needs. Whip up these easy mini frittatas for your next gathering or a quick meal at home. Enjoy endless flavor combinations that make each bite delightful!
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Ingredients
  

2 cups shredded hash brown potatoes (frozen or fresh)

6 large eggs

1/2 cup milk

1 cup diced bell peppers (choose a mix of colors for visual appeal)

1/2 cup diced onion

1 cup shredded cheese (such as cheddar, mozzarella, or your preferred type)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh herbs (such as parsley or chives) for garnish

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C). While it heats, lightly grease a muffin tin with cooking spray or drizzle olive oil to prevent sticking.

    Prepare the Hash Browns: If you're using frozen hash browns, ensure they are thawed. Use a clean cloth or paper towels to squeeze out excess moisture. For fresh potatoes, wash, peel, and finely shred them.

      Create the Hash Brown Base: In a large mixing bowl, combine the prepared hash browns with a sprinkle of salt and pepper. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottoms to form a solid base. Bake in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown.

        Whisk the Egg Mixture: In a separate bowl, whisk together the eggs and milk until well combined. Mix in garlic powder, onion powder, and a pinch of salt and pepper. Gently fold in the diced bell peppers, onions, and shredded cheese until everything is evenly coated.

          Assemble the Frittatas: Once the hash brown bases have finished baking, carefully take the muffin tin out of the oven. Pour the egg mixture over the hot hash brown bases, filling each cup about three-quarters full. Make sure to distribute the vegetables and cheese evenly among the cups.

            Bake the Frittatas: Place the muffin tin back in the oven and bake for an additional 20-25 minutes or until the egg is fully set and the tops are a lovely golden hue.

              Cool and Serve: Let the mini frittatas cool in the muffin tin for about 5 minutes. Carefully run a knife around the edges to loosen them before gently lifting them out. For an attractive finish, garnish each frittata with fresh herbs right before serving.

                Enjoy: Serve these mini frittatas warm as a delightful brunch option or snack! They are also perfect for meal prep and can be made ahead of time for quick reheating.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 12 mini frittatas